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Chocolate & Natural Wine: an unexpected yet delightful duo

Chocolate & Natural Wine: an unexpected yet delightful duo

Why Now?

Easter is approaching, and with it comes an abundance of exquisite chocolates. But did you know that chocolate and natural Italian wines can create an unforgettable pairing experience? While wine and chocolate are often considered difficult to match, the right combinations can unlock incredible flavours and highlight the craftsmanship of both products. Let's explore how to pair natural Italian wines with artisanal Swiss and Italian chocolates for the ultimate indulgence.

Natural wines are made with minimal intervention, using organic or biodynamic farming methods and native yeasts for fermentation. This results in wines that reflect their terroir, bursting with pure, unaltered flavours. Because of their vibrant acidity, unique textures, and often unfiltered character, natural wines can complement the complex flavours of artisanal chocolates better than many conventional wines.

Perfect pairings: Natural Italian Wines & Chocolate

Pairing natural wines with chocolate requires balance – you need to match sweetness, intensity, and tannins to create harmony. Here are some stunning combinations:

1. Gianduja (hazelnut chocolate) & Orange wine

The nutty, creamy nature of gianduja pairs well with the oxidative, honeyed, and citrus notes of orange wine, for example, the natural Pa Ro' Orange from Tuscany made with malvasia toscana grapes with slight tannins and hints of dried fruit.

  • Best chocolates: Venchi Gianduja or Gobino’s classic Gianduiotti.

2. Milk Chocolate & Sparkling Pét-Nat (Petillant Naturel)

The creamy texture and sweetness of milk chocolate need a fresh, effervescent contrast. The wine pairing we recommend is a Pét-Nat made from Glera like the lovely Sottoriva from Malibran (Prosecco’s grape) provides light bubbles and fruity acidity that cleanse the palate.

  • Best chocolates: Lindt Swiss Milk Chocolate or Villars’ Alpine Milk Bars.

3. Chocolate with Sea Salt & Natural Sangiovese

Salt enhances the fruity notes in wine, and the acidity of Sangiovese keeps the pairing fresh. A Sangiovese (Chianti or Rosso di Montalcino) with red cherry, herbal notes, and bright acidity is what to go for.

  • Best chocolates: Felchlin Dark Chocolate with Fleur de Sel or Amedei Sea Salt Bar.

How to host a Wine & Chocolate pairing night

Want to share this experience with friends and family this Easter? Here’s how:

  1. Choose a variety of chocolates – Dark, milk, white, and gianduja for diversity.

  2. Select 3-4 natural wines – A mix of red, orange, sparkling, and dessert wines.

  3. Use small tasting portions – Keep it balanced to avoid overwhelming the palate.

  4. Follow the order – Start with lighter chocolates and move to darker, richer flavours.

  5. Encourage tasting notes – Discuss aromas, textures, and flavours with guests.

Chocolate and natural wine are an unexpected yet delightful duo, proving that even the most distinct flavours can harmonize beautifully. This Easter, explore these pairings and discover a new way to enjoy Swiss and Italian craftsmanship in every sip and bite.

Lorenzo Belli